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Probiotic bacteria

Tìm thấy 10+ kết quả cho từ khóa "Probiotic bacteria"

Production of UF-soft cheese using probiotic bacteria and Aloe vera pulp as a good source of nutrients

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So, the use of Aloe vera pulp in probiotic foods can be a brilliant trend to use as a functional component in dairy products.. So, UF-retentate con- taining probiotic bacteria mixed with Aloe vera based on a new product established.

Screening of isolated potential probiotic lactic acid bacteria for cholesterol lowering property and bile salt hydrolase activity

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Nowadays, most probiotic bacteria are belonging to the genera Lactobacillus and Bifidobacterium (Prasad et al., 1998).

Isolation, selection of lactobacillus strains with probiotic and antioxidant activities

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From traditional fermented foods, we isolated, screened and selected Lactobacillus has probiotic and antioxidant, we obtained two strains which high probiotic and antioxidant capacity, identified as Lactobacillus plantarum and Lactobacillus brevis. These strains could provide microbial agents for further studies on the antioxidant capacity of probiotic bacteria and functional food applications.. "Oxidative stress and antioxidant defense,".

Probiotic Lactobacillus Strains: in vitro and in vivo Studies

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Lactic acid bacteria – mostly strains of the genus Lactobacillus – and bacteria of the genus Bifido- bacterium are the most widely used probiotic bacteria in allergy therapy studies for their potency to modu- late the T H 1–T H 2 balance (Ljungh and Wadstrom 2006). In clinical trials, probiotics have been shown to improve clinical syndromes of food allergy (Isolauri et al. 2000), strengthen T H 1 response in children with IgE mediated atopic dermatitis (Pohjavuori et al.

Immobilization of probiotic cultures with enterosorbents based on highly dispersed silica

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The method of immobilization provides the required level CFU / g) of probiotic cultures in the product. Biotechnological parameters of fermented milk yoghurt based on S. The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions. Role of free radicals in the mechanisms of hemolysis and lipid peroxidation by silica: Comparative ESR and cytotoxicity studies. https://doi.org .

Effect of probiotic, prebiotic and synbiotic supplementation on haematological and serum biochemical profiles in murrah buffalo calves

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Effect of probiotic bacteria on immunoglobulin G concentration and other blood components of Newborn calves. Effect of direct fed microbials on nutrient utilization, rumen fermentation, immune and growth response in crossbred cattle calves. Indian Journal of Animal Sciences (India).. Effect of probiotic, prebiotic and Synbiotic on hematological parameters of crossbred calves. Effect of adding of probiotic “Zoovit” at feeding of lambs from breed synthetic population Bulgarian milk.

Comparison of DNA standards for real-time-pcr based quantification of lactobacillus acidophilus in dairy products

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It was the first report on the long-term stability of the plasmid standards for real-time PCR quantification of probiotic bacteria. Conclusively, we tend to suggest using the plasmid-based standard curve method as a reliable and efficient alternative for quantification of probiotic bacteria in absolute real-time PCR.

Impact of chickpea as prebiotic, antioxidant and thickener agent of stirred bio-yoghurt

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Sample 4: stirred bio – yoghurt supplemented with 1% chickpea flour,2% S.M.P) by using probiotic culture AB1;Sample 5: stirred bio-yoghurt supplemented with 2% chickpea flour,1% S.M.P) by using probiotic culture AB1;. Sample 6: stirred bio-yoghurt supplemented with 3% chickpea flour) by using probiotic culture AB1.. lactis and L.acidophilus) in stirred bio-yoghurt during storage. Moreover, chickpea fl our increased the viability of probiotic bacteria during the storage period.

Novel assessment of synergistic stimulatory effect of prebiotic chitooligosaccharide and some commercial prebiotics on the probiotic growth: A preliminary study

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The synergistic benefits of combining the prebiotics with the probiotic bacteria (synbiotics) in food supplement to boost the intestinal microbiota has been explored by various scientific literatures (Femia et al., 2002. Crittenden et al., 2003. Bartosch et al., 2005. Cook et al., 2014. Westfall et al., 2018. Fayed et al., 2018.

Probiotics in aquaculture: importance and future perspectives

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Many of the failures in probiotic research can be attributed to the selection of inappropri- ate microorganisms. Methods to select probiotic bacteria for use in the aquaculture might include the following steps.. Collection of background information: Before the start of research on development of probiotics, the activities about culture practices and economics of the develop- ment should be studied.

Probiotic potential of lactic acid bacteria isolated from chicken gastrointestinal digestive tract

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The encapsulated bacteria in the microcapsules were released by using 1.0 g of a filtered microcapsule and were re-suspended in 9.0 ml of PBS buffer (pH 7.5) in a plastic bag. One gram of the encapsulated probiotic and 1 ml of non- encapsulated probiotic samples of individual treatments were incubated in 9 ml of simulated gastric juice (3 mg ml -1 pepsin, pH 2.5) at 41°C for 2 h. Plates were incubated anaerobically at 41°C for 24 h using the anaerobic jar (modified from Madureira et al.

Isolation and characterization of potential probiotic Lactobacilli from leaves of food plants for possible additives in pellet feeding

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Lactic acid Bacteria Food crop plant leaves Novel fermented foods Probiotic strains. paramesenteroides, which con fi rmed the probiotic potential and application of the lactobacilli strains isolated from plant leaves in granulated or pelleted feed as additives..

ĐÁNH GIÁ TIỀM NĂNG PROBIOTIC VÀ NHẬN DIỆN VI KHUẨN ACID LACTIC PHÂN LẬP TỪ SỮA NGƯỜI VÀ CHẾ PHẨM MEN TIÊU HÓA Title: Evaluation of probiotic potential and identification of lactic acid bacteria from human milk and lyophilized bacteria products TÓM TẮT

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nhận human milk and 3 isolates from lyophilized bacteria products.

Application of Bacillus spp. Isolated from the Intestine of Black Tiger Shrimp (Penaeus monodon Fabricius) from Natural Habitat for Control Pathogenic Bacteria in Aquaculture

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Moreover, Bacillus spp. could survive in water more than 5 days and could decrease pathogenic bacteria from 10 6 to 10 5 CFU/ml in 24-48 hours. These results suggest that these Bacillus spp. can be applied as effective probiotic to control pathogenic bacteria in aquaculture..

The probiotic and nutritional content of souro, an Iranian traditional food

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Probiotics are generally considered as safe (GRAS) for human and as they are non-pathogenic bacteria (Davani-Davari et al., 2019. Mohkam et al., 2019). Practically, probiotic food and drug products have to last for a long time, they should contain a large number of living cells, and they should non-pathogenic and non-toxic (Campieri et al., 2001)..

Effect of probiotic, prebiotic and synbiotic supplementation on growth performance in murrah buffalo calves

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The increased ADG in symbiotic supplemented calves might be due to synergetic effect of probiotic and prebiotic in which probiotic will help in colonization of beneficial bacteria such as Lactobacillus acidophilus and Enterococcus faecium will multiply, exclude the harmful bacteria and establish themselves in the digestive system.

Probiotic Và Khả Năng Bổ Sung Probiotic Vào Phomai

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Trong các nghiên cứu đó, môi trƣờng chọn lọc đƣợc dùng để thốngkê số lƣợng vi khuẩn probiotic trong phức hợp vi sinh của vi khuẩn tạo acid lactic vàvi khuẩn không tạo acid lactic (non starter lactic acid bacteria - NSLAB) cùng tồn tạitrong phomai thành phẩm.4.2 Nghiên cứu Mục tiêu của nghiên cứu này, chọn lựa và kết hợp các chủng probiotic vàotrong sản xuất phomai Cheddar, kiểm tra khả năng phát triển của các sinh vật trongquá trình sản xuất và quá trình chín phomai, kiểm tra ảnh hƣởng của các giống

Molecular characterization of isolated lactic acid bacteria from different traditional dairy products of tribes in the fars province, Iran

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Molecular Characteristics of Probiotics Lactic Acid Bacteria Isolated from Soursop, Cowmilk, Goatmilk Yoghurts and Cheese.. Molecular Identification of Potential Probiotic Lactic Acid Bacteria Strains Isolated from Egyptian Traditional Fermented Dairy Products. https://doi.org/10.3923/biotech.2016.35.43. Acurcio, L., Souza, M., Nunes, A., Oliveira, D., Sandes, S., &.

Survival of probiotic lactobacillus acidophilus in acidic environment is enhanced in the presence of saccharomyces cerevisiae

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Soulides DA (1955) A synergism between yoghurt bacteria and yeasts and the effect of their association upon the viability of the bacteria. Do đó, việc cung cấp các tế bào probiotic còn sống và vẫn duy trì được hoạt tính của chúng khi vào đại tràng trong những điều kiện khắc nghiệt của hệ tiêu hoá ngày càng được nhiều nghiên cứu trên thế giới quan tâm.

Utilization of inulin extracted from chicory (Cichorium intybus L.) roots to improve the properties of low-fat synbiotic yoghurt

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The inulin addition to the probiotic yoghurt improved the viability of S. Overall, low-fat synbiotic yoghurt containing 1% inulin was comparable in its performance features to the full-fat probiotic yoghurt control.. Synbiotic yoghurt consists of both useful bacteria (probiotic microorganisms) and indigestible carbohydrates (prebiotic compounds) for stimulating bene fi cial bacteria growth (Khurana and Kanawjia, 2007).